Spiralized Zucchini Pasta with Creamy Avocado Pesto

www.marybethclark.com

Spiralized Zucchini Pasta with Creamy Avocado Pesto is one of my favorite dishes that I serve year-round. With low oil-content compared to many pesto versions, surely it will become a favorite of yours too. Keeping Avocado Pesto on hand in your fridge, it "hits the spot" during the workweek, and is great for impromptu meals with friends. Guests who have not tasted this combination before may begin tasting the spiralized zucchini pasta while feeling dubious. (Right…) Then they tuck in and ask for second helpings! Amazingly satisfying, it is not heavy, elevating it to winner-status.

Serve spiralized zucchini either briefly cooked or raw. For a cooked dish, gently saute raw zucchini pasta for 1 to 2 minutes, then toss with avocado pesto. For an “all raw” dish, lightly sprinkle salt on the zucchini pasta, then put it into a colander to drain off the juice extracted for a few minutes. This makes the zucchini pasta a bit limp, almost “cooked” in texture. Avocado pesto remains creamy and smooth, and is absolutely luscious! You won’t miss the traditional pesto with its oil puddles. Serve slightly warm or room temperature.

Cooked Zucchini: Pour oil into a non-stick pan. Over medium heat, warm the pan until hot to the touch. Add the raw spiralized zucchini and heat until hot to the touch, then toss. Cook for about 2 to 3 minutes for 8 ounces. Turn off the heat. Transfer the sauteed zucchini to a mixing bowl, and cool down a bit. Or transfer the drained raw zucchini to a mixing bowl.

Add the thick avocado pesto by distributing it in dollops over the zucchini pasta. Use either forks or tongs to toss gently, because the zucchini is a bit fragile. Once tossed, add cherry tomatoes. Plate. Sprinkle grated cheese over, then ground black pepper on top.